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Effect of Cooling Rate on Post-Harvest Quality of Tomato (Lycopersicon Esculentum) Viswanath Aarthy, Venugopal Arun Prasath*, Ganapathy S. Department of Food and Agricultural process Engineering, Tamil Nadu Agricultural University, India *email: arun16foodengg@gmail.com
Online published on 2 January, 2017. Abstract A study was conducted to examine the effect of cooling on storage life of tomato and devise a method to improve the cooling rate inside a room cooling system. A system of forced air cooling of portable tunnel type was developed for evaluating the cooling characteristics of tomato. The cooling rate of tomato is increased when the tunnel and fan system was added to the cold storage room. For the tomatoes inside the cold room, the product pulp temperature dropped from an initial 30°C to final 6°C in 280 min. The temperature remained steady at 6°C until 300 min. When the tunnel and the fan system was imposed on crate loads of tomato the cooling rate was accelerated the product pulp temperature dropped form the initial 30°C to the final 6°C in 210 min. The RH changes inside the crate varies throughout the cooling period. The RH inside the crate under cold storage varies fromthe RH of 84 to 91% during cold storage. The RH inside the crate varies from the RH of 85 to 92% during forced air cooling. When compared to forced-air cooling the HCT obtained in cooling under cold storage was found to be 22 min less. Top Keywords Cooling rate, Half cooling time, and Tomato forced air cooling. Top | |
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